For the majority of people winter is synonymous of bitter cold nightmare, endless suffering and depression. Most of them wish it would never exist and fear it like the pest as during this contemplativeperiodreality tends to look even grimmer and lack of activity forces them reflect on their existence. Artificiality and shameless consumption is what gets them through this difficult period (a form of escapism), hence if it were not for the overly unspiritual end-of-year craze disguised as religious and social celebrationwhich takes place in December, many of them would blow a gasket.

Me on the other hand, I love absolutely everything about the white season, however I don't place importance on such hollow festivities. I know that my straight-forward affirmations might sound a little harsh and nuts to you, but I'd rather stay away from the whole modern time Xmas commercial shebang and be warmly packed in a few layers of clothes than glorifying consumption and sweating like a pig in a blanket! Heat and meaningless jubilations kill me whereas honest meditation and low temperatures fill my soul with light as well as envigorate and stimulate me.And it's not because I reject what our contemporary society outrageously worships and have heathen-style beliefs (however, I don't belong to any movement)that I can be hastily categorizedas an individual who is hopeless, lost, frustrated, cynical orbitter. I mean, why should I accept rapacious greed, bleak materialism, repugnating fakeness and hideous vacuity when these are all negative "values" which dangerously threaten our civilization and are the reason for the human race's deplorable downfall? I could never forgive myself for following the masses and tolerating a way of life that is contrary to (my true) nature and totally disharmonious.

Just because I don't care doesn't mean I don't feel. Just because I don't believe doesn't mean I don't understand.- IAMX, The Unfied Field

Don't misunderstand me, though. Like each of you, I take immense pleasure in covering my loved ones and friends with gifts, spending hours in the kitchen baking cookies as well as cooking up a storm and feasting on good food. I'd be a hypocrite to declare the contrary. It's just that I am less superficial and have a different and more reflective approach to Yuletide than highly conforming folks (readthis postand this oneto learn more about what it represents to me).

Ring out, wild bells, to the wild sky, The flying cloud, the frosty light; The year is dying in the night; Ring out, wild bells, and let him die. Ring out the old, ring in the new, Ring, happy bells, across the snow: The year is going, let him go; Ring out the false, ring in the true.- Alfred Lord Tennyson, Ring Out, Wild Bells

For me Yule, which coincides with the winter solstice (midwinter), is primeraly a day during which we begin a mystical journey into our inner self and are reminded of the Universe's greatness and of our humble place in it. This is a momentwhen we should all refocus on our true essence and remember that we are not at the center of everything and that the world doesn't revolve around us. Mankind is not almighty; weare an integral part of the cosmos and occupy a tiny, tiny part in the Grand Design of things. Hence, we cannot "play God" and live like careless inhabitants on this planet or else the cosmic balance will be broken and sooner or later we'll have to face the consequences of our actions...

In my house, nothing exhuberant happens, but joy is at the rendez-vous, Jack Frost is glorified,the return of light is blessed and relaxed birthday carousing takes place. P. and I light candles, rejoice over our traditional English Christmas meal (bacon-basted turkey, Brussel sprouts, sage and onion bread stuffing, creamy mashed spuds and real gravy) and exchange a few presents. A peaceful, intimate and casual fete that reflects my personality.

So, being a person who enjoys simplicity and doesn't need luxury or pompousness to feel fulfilled and overjoyed, the holiday dessert I am presenting here today is in my image too; a graceful combination of sophistication and sobriety.This refined and ambrosial, yet modest as well as fuss-free sweet treat is just perfect for ending a feast on a fresh, light, fruity, gleeful and magical note.

The wish is old, the wish is true: A merry Christmas to you my friends!

White Wine & Tonka Poached Pears With Sablés Bretons And Butterscotch SauceRecipe for the "White Wine Poached Pears" as well as the "Butterscotch Sauce" by Rosa Mayland, November/December 2012 and recipe for the "Sablés Bretons" adapted from "La Cuisine De Mercotte".Serves 6.

Method For The "Poached Pears":1. In a big pan, combine the water, wine, sugar, tonka and vanilla.2. Bring to a gentle simmer while stirring.3. Place the pears in the poaching liquid and cover with a circle of baking paper (with a hole in the center - to let the steam escape) that fits snugly over the fruits.4. Reduce the heat to a low simmer and cook for 20 minutes or until the pears are tender.5. Remove the pan from the heat and let the pears cool in their liquid.

Method For The "Sablés Bretons":6. Using a hand whisk, beat the sugar together with the yolks, until the mixture is foamy,pale yellow and falls from the beater in a ribbon.7. Add the softened butter and whisk in order to obtain a smooth mixture.8. With the help of a spatula, incorporate the flour and baking powder and salt (the mixture should be homogenous and ressemble a paste).9. In plastic wrap, roughlyflatten the dough to a thickness of1/2 cm (0.2 inches) and refrigeratefor several hours (at least 2 hours).10. Cut out 8 rounds of pastry using 7cm (2.8 inches) non-buttered/greased stainless steel rings.11. Place each pastry round on a baking tray covered with baking paper or a silpat and bake with the rings (!!!) at 170° C (338° F)for about 20 minutes.12. Cool on a rack and then carefully unmold. Method For "Assembling The Dessert":13. Putoneshortbread on each plate, then place a drained pear on top of it and drizzle with lukewarm butterscotch sauce.14. Serve. Remarks:I used "Belle Hélène" pears, but you can also use "Bosc" or "Anjou" pears.White wines such as "Gewurzraminer", "Riesling", "Sauvignon Blanc", "Champagne", "Clairette De Die" or "Sauterne" are perfect for paoching the pears.The "Sablés Bretons" MUST be made by hand - no electric mixer should be employed.Thecharacteristic lookof"Sablés Bretons" is obtained by not buttering/greasing the molds.There is an excess of two "Sablés Bretons". Those might come in handy if one shortbread happens to get broken or looks not very presentable.Serve the finished dessert immediately, otherwise the "Sablés Bretons" will get soggy.

Serving suggestions:

Serve at the end of your meal with dessertwine (Sauternes, Muscat, Tokaji, etc...) or spakling wine (Champagne, Clairette de Die, Moscato d'Asti, etc...).

Such a simple ye elegant dessert!Just the other day we were discussing how the holiday season has been over commercialized than being much about getting together and spending great time with loved ones..You hit the nail on the spot. Agree with you.Happy Holidays! Rosa..

Such BREATH-TAKING and inspiring images, Rosa! A beautiful- simple -elegant dessert... LOVELY. Its such a joy to read your blog! I agree with you.I wish you a WONDERFUL HOLIDAY SEASON filled with love and joy!!!

Rosa - Your photos and recipes are always top notch, but your reflections on the holidays approaching are real food for thought. I applaud you for glorying in the quiet solitude of nature and those you love.

Wow Rosa what gorgeous photos! The pears sound divine and would be a great treat for Sunday dinner. I'm not a huge fan of Winter but I do love the beauty of snow. Thanks for sharing & happy holidays. xx

I used to love winter weather. Now? Not so much, although being outdoors in the cold crispness, preferably with snow, can be such an exhilarating feeling. Love the recipe, and that first pear photo (the overhead shot) is wonderful. Thanks for this, and I hope you have a Merry Christmas.

I shared your sentiment about being simple. I love parties and used to organised BBQ/Party for friends and relatives but over the years as I grew older, I just want to soak in the peace by just having simple meal with my love ones :D

What a great, simple dessert. Your photos are gorgeous, as usual. You are right on spot about keeping it simple. I'm not crazy about winter, and even more so with the commercialism this time of year. Happy New Year, my friend!

Very belated wishes. I love the way you break the rules about the lighting....I love that interplay of dappled sunshine on the pears. Gorgeous recipe - brightens up a harsh winter (although it isn't where I live!)

My goodness, Rosa! What an elegant dessert! I've seen red wine version but never seen white wine...and I love the Sabres Brentons. I've never seen it or heard it before and it helps stand the pear straight up. Absolutely gorgeous dish!

Then other day I saw a bumper sticker which read"Let's keep Christ in Christmas." I do feel as well the true essence of the festivity gets lost admist all the fanfare. Not to say I don't like it but we should keep the philosophy alive in it.